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20 votes
Accepted

Can I make cornbread without flour?

As far as I know, generally the problem with corn based doughs is cohesion. Cornmeal only mixes tend to be very crumbly and the resulting consistency weak, hence the addition of flour to increase ...
Duarte Farrajota Ramos's user avatar
16 votes
Accepted

Does oven polenta actually work?

I have cooked polenta in the oven several times. I found the most success by starting with hot water so that I when I stirred the water and polenta it thickened up a bit. I think this helps it hold ...
hodale's user avatar
  • 397
10 votes
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How do you make homemade tortillas if the masa or corn meal is raw?

In order for you to make tortillas, the corn needs to be nixtamalized, which you need to do when the corn is in its whole kernel form. Nixtamalization uses lime (cal), not yeast. Since the corn will ...
FuzzyChef's user avatar
  • 65.3k
9 votes
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Why is wheat flour more popular than corn flour?

They are functionally quite different. Corn flour does not contain gluten, so is not useful as a direct substitute. It has little to nothing to do with cost.
moscafj's user avatar
  • 75.8k
6 votes
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Are any corn products in the United States made from nixtamalized corn?

Masa Harina is nixtamalized corn flour, as is anything made from it. So, most corn tortillas you can buy are, as are premade tamales, sopes, etc. While you may come across varieties made from non-...
FuzzyChef's user avatar
  • 65.3k
5 votes
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"Lime water" technique -- why use an excess of cal?

The supersaturation of cal seems to be the common instruction in most online sources, but no reason is given. The best reason seems to come from chemistry texts, which note: Ca(OH)2 is only slightly ...
FuzzyChef's user avatar
  • 65.3k
4 votes
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Substitute nixtamalized corn flour for corn meal + corn starch

I don't think that substitution will work out as you wanted. Nixmatalization changes the composition of the corn hull, the treatment weakens the tough outer shell and generally makes it very ...
Megha's user avatar
  • 11.8k
4 votes
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What is arepa flour?

From Cook's Info : Arepa Flour is a refined, pre-cooked corn flour ("harina de maiz refinada, precocida".) It is not the same as the masa harina that is used in Mexico; for Arepa Flour, ...
Cindy's user avatar
  • 18.3k
4 votes

What is the difference between corn flour and corn meal?

Possible definitions are available in a recent publication of Annals of New York Academy of Sciences - look for table 4. Corn meal is listed as particle size from 300 to 600µm, with fat content of 1....
Juan Pablo Peña-Rosas's user avatar
4 votes
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How can I use corn meal more efficiently when making pizzas?

When I first started making pizza at home, I tried cornmeal then tried semolina. Neither worked to my satisfaction Despite that the box of Reynold's Parchment paper says 'Oven SAfe to 420 degrees F', ...
Cynetta's user avatar
  • 2,281
4 votes
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Nixtamalized cornmeal for polenta?

At least in the US, there are two types of grits: (a) dried ground corn, and (b) hominy grits. The latter is nixtamalized. I can't find any historical references to using nixtamalized corn in ...
moscafj's user avatar
  • 75.8k
3 votes
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What is "fine ground cornmeal"?

I'm an American cornbread lover living in the UK, so I have some experience with this. In the UK and commonwealth corn flour = US cornstarch, and in the UK corn meals are coarser then their US ...
GdD's user avatar
  • 76.7k
2 votes

Advice on getting my arepas to "puff"?

Hmmm... You can try baking powder. Personally, I am not used to puffy arepas, they are usually dense, and different totally from tortillas; but if you want to try, it would go better with baking ...
charliefpg's user avatar
2 votes

What is "fine ground cornmeal"?

The only brand of cornmeal that I have found labeled a fine ground variety is Bob's Red Mill, which calls it 'fine grind.' Bob's Red Mill is an American company. I have not used the product and cannot ...
Fisher's user avatar
  • 894
2 votes

Burnt corneal in my wood pellet (Uuni) pizza oven

First the obvious: Try to work with less corn meal. Making great pizza is an art that needs long training and better be prepared that the gain of knowledge also will come with some accidents (at least ...
J. Mueller's user avatar
  • 2,109
2 votes
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Burnt corneal in my wood pellet (Uuni) pizza oven

Use far less cornmeal...or, better yet, use semolina. Dust your peel lightly, so that there is not a large residue on the bottom. It doesn't take much to avoid sticking. I also prefer semolina ...
moscafj's user avatar
  • 75.8k
2 votes

Why is wheat flour more popular than corn flour?

To some extent corn did replace wheat flour, for a while, and in a limited area (now Virginia, the Carolinas etc.). Before cheap transportation within what's now the USA, cornbread was a way of using ...
Chris H's user avatar
  • 44.4k
1 vote

Cornmeal won’t set up

It sounds like maybe you have introduced an enzyme (such as alpha amylase) into your polenta. What is in your recipe? You might try cooking your polenta at a boil for at least 30 seconds.
myklbykl's user avatar
  • 5,084
1 vote

Nixtamalized cornmeal for polenta?

I am italian and it is the first time that I hear about nixtamalized cornmeal (there is not even a real translation to nixtamalize). But I can assure you that you can use different mix of flour to ...
LiefLayer's user avatar
  • 147
1 vote

How can I use corn meal more efficiently when making pizzas?

Pro tip: I use parchment paper instead of cornmeal. Let your stone heat for an hour Roll out your dough Put a piece of parchment paper onto the peel, big enough to come between your stone and pie ...
Jason P Sallinger's user avatar
1 vote

How can I use corn meal more efficiently when making pizzas?

I use a cornmeal and flour blend. The flour helps significantly with the moisture and prevents sticking while the cornmeal provides a better slide. Id say our ratio (which I eyeball) is approximately ...
Summer's user avatar
  • 3,012

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